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Post a Comment. Tuesday, January 31, [andorra]. Twist a lemon peel over the top and discard. A barspoon of grenadine and a small pinch of salt would probably make a decent substitution here. When I asked bartender Ryan Lotz what he could do with Cognac, he suggested this brandy, sherry, and amaro number that lacked a name.
Since the Cognac and sherry are produced in neighboring countries, I suggested calling the drink the Andorra after the tiny country in the Pyrenees mountains that is independent of Spain and France.
Strangely, people born in Andorra have one of the longest life expectancies, so perhaps drinking in their honor might rub off in positive ways. The Andorra initially greeted the nose with a lemon oil aroma that later gained sherry notes. The sip was a rich caramel grape flavor; while Andrea picked up more of a chocolate note here, I got more of a toffee one.
Next, the swallow began with the sherry's nuttiness and ended with lingering chocolate and bitter notes from the Nardini Amaro. Email This BlogThis! No comments:. Newer Post Older Post Home. Subscribe to: Post Comments Atom. The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two including the originator of this blog, who has no excuse apart from laziness -- who drink and tell.
The collection of drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at Barnes and Noble and Amazon. The collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon and Barnes and Noble. Follow Fred on Instagram. A Dash of Bitters. A Mountain Of Crushed Ice. Boston Apothecary. Cold Glass. Imbibe Unfiltered. Inu a Kena.